Gathered only for a few days in early spring, the Imperial Silver Needle is among the most revered of Chinese teas that is produced in the Fuding and Zhenhe districts of the Fujian province in China. Modern-day White Teas can be traced to the 18th century Qing Dynasty, a time when they were harvested from ordinary tea bushes. White teas differed from green teas in that their processing did not incorporate any steaming or pan-firing. The teas were simply allowed to wither dry. It wasn't until 1885 that specific varieties of tea bushes were selected to make white teas. The large, silvery-white buds of the Silver Needle came into being in 1891. This special grade of tea requires about 4,500 hand-sorted buds to make just one pound of this very rare tea. When brewed, the Imperial Silver Needle tea can best be described by its sweet and almost honeysuckle floral aroma.
Boil or heat water to 195˚ to 205˚ Fahrenheit
Use 1 tablespoon per 16 to 24 oz of hot water
Steep for 3 to 5 minutes
Caffeine: 10 mg / 8 oz cup.